近日，中国农业科学院研究生院2017级巴基斯坦籍留学生Jawad Ashraf在中国农业科学院农产品加工研究所周素梅研究员指导下，在中科院JCR化学大类1区Top期刊《超声波化学》(Ultrasonics Sonochemistry, IF=7.279)在线发表了题为“Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization”的研究性论文。Jawad同学为本文第一作者，周素梅研究员和佟立涛博士为共同通讯作者。该文章拟申请2019-2020学年中国农业科学院研究生院“高水平论文奖”。

Recently, a GSCAAS PhD student Jawad Ashraf under the guidance of Professor Zhou Sumei at Institute of Food science and technology, CAAS, Beijing, published an on-line research article entitled “Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization” in the CAS-Q1 Top journal “Ultrasonics Sonochemistry” (IF=7.279). This paper is eligible to apply for “GSCAAS Outstanding Research Paper Award”.

该论文以食用豆（绿豆、白芸豆）来源的蛋白质为对象，比较了不同加工方式（热处理、超声、热处理-超声联用）对绿豆和芸豆分离蛋白消化特性、结构以及抑制胆固醇胶束形成能力的影响和作用机制。研究表明，与单一加热或超声处理相比，经湿热-超声联合处理改性后的绿豆分离蛋白消化产物中分子量在0.5-3 KDa的肽段含量显著提高，其对胆固醇胶束形成能力和3-羟基-3-甲基戊二酰辅酶A还原酶 (HMG-CoA) 的抑制活性显著增强，且表现出更高的抗氧化活性；与之相比，湿热-超声联用对芸豆蛋白酶解物的体外降脂活性无显著改善作用。进一步的主成分分析结果表明，胆固醇抑制活性与特定分子量肽段及HMG-CoA的抑制活性呈显著正相关。该研究为食用豆来源的蛋白质功能改性提供了一种新的物理技术手段及科学依据，对未来功能性植物蛋白的产品开发具有积极意义。

Plants proteins had a good nutritional, structural, functional and physiological properties. Beans belongs to leguminous family and are rich source of protein. In this study, we focused on different processing conditions which are applicable in food industries and ultimately effects on peptides releasing which have a good hypocholesterolaemic bio-activity. The in vitro cholesterol micelles and HMG CoA reductase showed that hydrolysates from Mung bean protein has a maximum potential for cholesterol lowering among different processing conditions. The IR and CD spectra showed changes in structural conformation due to different treatments, while antioxidant activity of these peptides also affected by different treatments. 

Figure: TEM images of in vitro micelles showed possible interaction between cholesterol molecules and peptides from Mung bean and Kidney bean peptides released as a result of thermosonication, heat and ultrasound treatment. 

Figure: HMG CoA reductase activity of peptides from Mung bean and Kidney bean peptides released as a result of Thermosonication, heat and ultrasound. 

HPLC chromatograms of Mung bean peptides

HPLC chromatograms of Kidney bean peptides

该研究得到了国家现代农业产业技术体系（CARS-08-G19）和中国农科院创新工程的资助。

This research was supported by the China Agriculture Research System (CARS-08-G19) under the supervision of Professor Zhou Sumei.

原文链接/Original links: 

https://doi.org/10.1016/j.ultsonch.2020.105121